This recipe combines the crisp, refreshing taste of spring produce with the creamy decadence of sliced avocados and pressed tofu, which will fill you up while delivering a healthy source of protein. Add a drizzle of balsamic vinaigrette for a healthy dressing and you have an elegant meal, ready in minutes. Eating a salad at lunch will help you banish the mid-afternoon blahs since the fiber and nutrients will provide all the energy you need to power through your workday. Make this salad a regular, any day you need a healthier lunch option.

Very Veggie Garden Salad

1 Serving


  • 1 ½ cups spinach leaves
  • ¼ cup tofu, pressed, drained and cubed
  • ¼ cup carrots, chopped
  • ¼ cup cucumbers, chopped
  • ¼ cup tomatoes, diced
  • 1 TBSP Olive oil
  • 1 TBSP balsamic vinegar
  • ½ avocado, sliced


  • Place spinach on a plate.
  • Add tofu, carrots, cucumbers, and tomatoes.
  • Mix together oil and vinegar until fully blended
  • Top salad with the dressing and add salt and pepper as needed

Nutritional Info (per serving):
Calories : 340 Protein: 10g Fat: 26g Net Carbs: 12g Fiber: 8g Sugar: 8g Sodium: 73 mg

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